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1/2c soymilk
1/3c oatmeal (prepared with a little less than 2/3c water)
½ banana
6 drops stevia extract (or sweetener of your choosing)
1/2t vanilla extract
1 1/2c (give or take a little) frozen strawberries.

Put all in a blender and blend on smoothie setting until desired thickness. Enjoy!

[submitted by Trish]

1/4c Applesauce, unsweetened
1/4c Canola Oil
2 Eggs
2c Milk, nonfat
2T Whole Flax Seed
1/2c Sugar
1/4c Honey
1t sea salt

2T Baking Powder
4c Flour

2c Blueberries, fresh or frozen

Mix first ingredients together in large bowl with a whisk.

Preheat oven to 400 degrees and line muffin pans with cupcake liners or spray with cooking spray, set aside.

Now add flour and baking powder, mix until all incorporated. Fold in blueberries.
Divide among 20 muffins( fill empty ones with water)

Bake for 25 – 30 minutes.
Cool a little and then pull out of tins. Enjoy! Makes 20

NI: Calories: 179.1, Fat: 4.0 g, Fiber: 1.5 g , Protein: 4.4 g

[Submitted by Trish]

My teenagers are always rummaging throughout the cupboards for a snack.  I make Pumpkin Snack Cakes and store them in the freezer.  Better than cookies, one little cake has over a gram of fiber and provides 20% of the RDA of Vitamin A.  Dry milk powder and chopped apricots replace the sugar to add extra calcium and Vitamin C.

INGREDIENTS:
(Beat all together with electric mixer in large bowl)
1-15 oz. Can pumpkin (1 ½ cup cooked pumpkin)
½ cup sugar
3 eggs
1 cup canola oil
1 ½ cup skim milk
½ cup fat-free dry milk powder.

(Mix together in a medium bowl)
½ cup wheat germ
2 cups whole wheat flour
1 tablespoon cinnamon
1 ½ teaspoons grated nutmeg
2 tablespoons baking powder

1 cup chocolate chips
½ cup finely chopped dried apricots

DIRECTIONS:
Stir dry  mixture into pumpkin mixture.  Stir in chocolate chips and finely chopped dried apricots.

Preheat over to 350 degrees.  Spray mini-muffin pans with cooking spray.  Spoon batter into pans and bake for about 15 minutes, until a toothpick comes out clean.  Let cool on rack.  Store in tin, plastic bags, or plastic containers, or freeze.  Makes 72 cakes.

Nutritional analysis per cake:  83 calories, 2 grams protein, 10 grams carbohydrates, 4 grams fat, 1 gram fiber, 29 mg sodium.

[Reprinted with permission from chef Cheryl Wixson, www.cherylwixsonskitchen.org ]

4 quarts of cleaned and sliced strawberries (tossed in ¼ cup of maple syrup or honey)
8 Homemade biscuits (see following recipe)
1 pint of heavy cream, whipped and sweetened with 2 T of maple syrup

Slice biscuit and place on a plate. Smother with sliced strawberries and top with a dollop of whipped cream. Serve immediately.

Biscuits:
2 Cups of Maine-grown whole-wheat flour
½ tsp of salt (if the butter is salt free)
2 tsp of baking powder
4 T cold butter
1 Cup of milk

Sift dry ingredients into a deep bowl. Cut in the butter. Add the milk (add extra if the dough is too dry). Stir lightly until well blended. Drop from end of spoon onto a greased cookie sheet. Leave room for biscuits to spread. Bake in a hot oven, 450 degrees, for about 12 minutes. Best if served fresh out of the oven. Yield: 12 biscuits.

6 to 8 large pie apples; peeled, cored and sliced thin
2 Tablespoons unsalted butter
1/3 Cup Honey
One batch of basic pie crust (recipe below)

Preheat the oven to 350 degrees.
Role out the bottom of the pie crust and place it in the pie pan. Fill as full as you can with apple slices. Drizzle with honey and dot with butter. Roll out a pie crust top with the other ball of dough. Place on top of the pie, crimp the edges, poke a fork in the top a few times for vent holes and bake for one hour.

Tip: After the top of the pie looks cooked (20 minutes or so) slip a piece of tin foil loosely over it to prevent the top and edges from burning.

Pie Crust
Makes one covered pie or two open pies

2 cups Whole-wheat flour (pinch of salt mixed in)
1 stick cold unsalted butter (frozen works good if using a food processor)
Cold water

Slice the butter into 1/4 inch chunks and cut it into the flour. If using a small processor blend the butter into half the flour till butter is the size of a split pea. Then add this to the rest of the flour.
Add enough cold water till the mixture will hold together in a ball.  Form two balls and chill 15 minutes.

(makes 2 dozen cookies)

1/2 c unsalted butter
1/4 c finely chopped fresh peppermint (or other mint) leaves
1/3 c honey, 1 egg, lightly beaten, pinch salt
3/4 c flour
350 degree oven
Cream butter with fresh mint, let stand at room temperature for 1 hour to suffuse the butter with mint flavor.
Cream honey into butter and mint.
Add beaten egg and mix until well blended.
Add salt & flour and mix just until batter is smooth.
Drop teaspoonfuls of batter onto a lightly oiled cookie sheet, 2 inches apart.  The batter will spread and flatten as it bakes.
Bake 10-15 min in center of oven until wafers are light brown at edges.
From: The Moosewood Restaurant Kitchen Garden.

Just under 2 cups whole wheat flour
1/4 cup oats
1 tsp baking soda (more…)

2 cups of peeled and chopped apples
Maine Grown Apple Cake
1 stick of butter (more…)